Romaine Caesar Salad
Taste of Home
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After tasting this terrific salad my daughter made, I was eager to get the recipe and try it myself. The dressing, which includes hard-cooked egg yolks, is easy to mix up in the blender.
-Marie Hattrup
The Dalles, Oregon
SERVINGS: 8
CATEGORY: Low Carb
METHOD:
TIME: Prep: 10 min. + chilling
Ingredients:
- 2 hard-cooked eggs
- 1/4 cup lemon juice
- 2 tablespoons balsamic vinegar
- 1 anchovy fillet
- 1 tablespoon Dijon mustard
- 2 garlic cloves, peeled
- 1 teaspoon Worcestershire sauce
- 1 teaspoon pepper
- 3/4 teaspoon salt
- 1/2 cup olive oil
- 1 bunch romaine, torn
- 1 cup (4 ounces) shredded Parmesan cheese
- 1 cup Caesar salad croutons
Directions:
Slice eggs in half; remove yolks. Refrigerate whites for another use. In a blender or food processor, combine the lemon juice, vinegar, anchovy, mustard, garlic, Worcestershire sauce, pepper, salt and egg yolks; cover and process until blended. While processing, gradually add oil in a steady stream. Cover and refrigerate for 1 hour.
In a salad bowl, combine the romaine, Parmesan cheese and croutons. Drizzle with dressing; toss to coat. Serve immediately. Yield: 8 servings.